asparagus (cashmere) soup.

    

beauties

try this

gorgeous

cashmere

pre- pre- 

spring

soup

asparagus soup

*gather*

1 lb. asparagus/cut/no white

(could be 3 bunch skinny

OR 2 bunch thick)

1 big shallot/chopped

1 clove garlic/chopped

olive oil/butter/earth balance

1 vegan bullion

*fire it up*

prep asparagus 

(see pic)

grab a 6 - 8 cup pot

fire to medium

hug yourself

you are creating beauty

(i will wait here)

then...

1 -2 wrist turn pour of olive oil

add shallot and garlic

let them get to know each other

add chopped up bullion

let thet set in a few minutes

add asparagus

add 4 cups of water or so

boil to low

lid on

timer on 

(30 minutes or less)

can't wait for it to cool? 

have a million things to do? 

let it stay there

blend later

add a 3 minute egg

enjoy beauties

xxxx

i want to FEED you!

come to my kitchen

for a MIRACLE

reserve your bowl

what's a miracle? 

click here

yam root mash.

super simple yam & celery root mash

*gather*

white, orange, purple, japanese

 yams/sweet potatoes (peeled/chopped)

1 celery root (peeled/chopped) 

earth balance or butter

salt to taste

a good masher 

muscles

*rock it*

steam yams & roots

fork it

needs to be soft to mash

add a few chunks of earth balance

a bit of salt

mash it up 

add ingredients to taste

make it yoursxxxx

i am BIG into color in 

the bowl and the belly!

this mash can be used as a side, 

a spread in a quickie burrito 

and all by its self as sweet snack

AND... 

there is a miracle in town

what's a miracle? 

a gathering of women in my kitchen

fed locally grown, farmers market foods

inspired by recipes that are doable 

within our busy lives 

nourished by the BEAUTY

only a miracle can bring

february 22 

friday

10 - 1 pm

jules kitchen

los angeles

$100

email juleslove@mac.com

to reserve your wood bowl

deadline is this friday (2/15)

you want to read some love from 

women who attended the miracle?

start here

and here

love you beauties!!!

quinoatkes.

quinoa latkes = quinatkes

*gather*

2 1/2 cups COOKED quinoa

(which is about 1 1/2 cups dry i think)

4 large eggs

1/2 tsp fine grain sea salt

1/3 cup fresh chives (or combo of scallion greens)

1 yellow/white onion finely chopped

1/3 cup freshly grated parmesan (i had shredded)

2 - 3 cloves garlic finely chopped

1 cup bread crumbs (i used matzoh meal)

water, if needed

1 tbs olive or coconut oil

*COOK QUINOA*

it's 1 to 2

so.. 1 1/2 cups quinoa to 3 cups water

get a good rice pot

put it on medium heat

a good wood paddle 'chunk' of earth balance

1/2 bullion cube

melt and mix

then add quinoa

then add water

bring to boil

then to simmer

lid on

timer on 

20 minutes or more

*mix it up*

grab a BIG bowl

combine cooled quinoa, beaten eggs, salt

stir in chives, onion, cheese, garlic

add matzoh meal

which will absorb some moisture 

if it's too dry add water

create little to medum patties

(this is a great place to hire a small helper :)

it's easier to make them all first & then get the fire going

so you can keep it going

i create them as i go 

grab a large heavy skillet 

pour a bit of olive oil 

turn to medium-high

make sure to have a plate with napkins 

or a paper bag nearby to soak up the oil

let the patties cool

*fyi*

they stayed well in the fridge

warmed them in oven next day

still crisp and yum

enjoy beauties

xxxx

another amazing recipe

adapted from 

super natural everyday

by heidi swanson

cauliflower, zucchini & pea dahl.

three things to remember

as long as you're dancing, you can 

break the rules.

sometimes breaking the rules is just 

extending the rules.

sometimes there are no rules.

-mary oliver

a thousand mornings

cauliflower, zucchini & pea dahl

*gather it*

1 medium yellow onion chopped

1-2 garlic cloves chopped

curry powder (measure to taste)

1/2 veg bullion (optional)

1 head of cauliflower/florets

2-3  zucchini/sliced

1/2 bag of frozen peas or 

1/2 lb of fresh shelled spring peas

2 cans of organic coconut milk

*rock it*

grab your biggest  sauce pan

2 - 3 wrist dances of olive oil

saute onion for the glaze dance

about 5 - 7 miniutes

add garlic

bullion

curry 

(1/2 teaspoon to start 

unless you like it spicy)

*this is a your base*

add veggies

coconut milk

mix it around

bring to a mellow boil

then to low

lid on

timer on

25 minutes or so

check in every now and then

see what it needs in terms of softening

you can turn it off and keep lid on

it will continue to cook

*love this*

with a squeeze of lemon
(meyer lemon if you can get it)

red lentils or 

garbanzo beans
on top of basmati

so many ways to 

make it yours 

there are no rules

enjoy beautiesxxxx

coconut lentil yumness.

 

green lentil coconut yumness

*gather*

2bs butter/ghee/earth balance/coconut oil

1 large onion chopped

3 cloves garlic chopped

5 1/2 cups or more of water

1 repunzel vegan bullion

1 1/2 cups green lentils rinsed

3 tbs unsalted butter

1/2 tbs curry powder

1/2 cup cocnut milk

fine grain sea salt

1 bunch fresh chives cut/minced/chopped

*rock it*

grab a big pot
turn to medium
melt butter
add onion/garlic/bullion
do the glaze dance
stir it, love it, want it
add lentils mix about
then water
bring to a boil 
back down to a simmer 
lid on & timer on
*this took longer than i thought*
lentils need to be tender 
might be up to 40 - 50 minutes+
i also had to add a bit of water
do what it takes

side note: 
this did not turn out as a soup
you could use your immersion blender
to partly puree or fully at this point 
(this is what i mean by making it your own)

here is the weird part
**i did a second step**
which is not a julesy/rm thing

i made the curry butter
in a small pan/pot
melt butter on medium
let it brown a bit 
till you smell that nutty scent
put in curry powder mix around
less than a minute

**super fun part**
dress the lentils 
 pour the coco milk into the pot
or you can do this individually in 
each cup/bowl too

**caution**
the beauty of the white 
going into the dark 
(pic above) 
was so gorge!!

add some salt
put in cup/bowl/vessel
top it off with curry butter & chives

enjoy
beauties
xxxx

inspired & adapted from 
super natural every day 
heidi swanson

rainbow chard & mushroom quiche.

 

why do i LOVE quiche? ahhhh, let me count the ways....

1. i can do it in parts throughout the day 

(making sure there is food when the hunger strikes)

2. it's essentially pie that i can put tons of vegetables & good stuff in

3. my kids love the word 'pie'

4. i can make it my own everytime, any combo, season inspired!

5. it can be gluten free or gluten full

6. its brekkie, lunch or dinner 

7. it works well with a salad/soup or stands gracefully on it's own

8. it's the perfect gift and i could go on....

i mean... how many relationships have this kind of flexibility?

rainbow chard & mushroom crustless quiche

*gather*

1 yellow onion

1 bunch of rainbow chard

1 - 1/2 cups of mushrooms

1 cup 1/2 & 1/2 or whole cream

4 eggs (organic/best you can get)

cheese: parmesan, manchego, goat etc..

little bit of butter/oil/earth balance

***a lot of these quantaties depend on 

how much or how little you want to use 

in terms of vegetable & cheese etc..***

*work it*

oven on 375 bake

butter pie plate 

OR use pie crust

chop chard & shrooms into a shape 

& size you want to feel

i like ribbons and thin slices

heat a nice size saute pan to medium

chop onion

put in 2 -3 tbs of butter into pan

melt

put in onion first

let it do the glaze dance for about 5 minutes

you will smell the most amazing smell

butter and onions

then add the veggies

saute it, move it, feel french about it

****this is a great place to stop if you need to go about the day*****
you can put a towel or lid over it and continue later

part 2

let the saute cool

grab a big bowl

use 2 full eggs and 2 egg yolks

1 cup cream

whisk or fork it up 

add some cheese here too

you can put the saute in warm 

(not too hot)

mix all together

place into plate or pie shell

put on timer!

30 - 45 minutes

depending on your oven

check in on it every 20

have fun with this one

love you beauties

xxxx

parsnips & prose.

in my own private heart 

there is a heart shaped door

it's actually a cookie cutter and the handle 

is in the middle like a cookie cutter

and i am inside

you can see me through the heart  

i'm in my red striped apron with a wooden spatula

i'm singing like beyonce - no- 

i'm singing like barbara streisand - no - 

i'm alicia keyes 

and i'm singing the new york song

i am roasting parsnips with garam masala 

and the tree house smells divine

i look down and i see that i have paws for feet

and i realize that i might be in a beatrix potter book 

so before i blink twice 

i want to bathe in this simplicity

i want to walk on my paws and pet my hairy self

i feel my face and finally 

i feel those whiskers i knew i was made of

i mean the leo thing everyone has always talked about

and my hair is finally standing up like the afro 

i have always wanted with no hair goop

i have the longest eye lashes 

my eye ball sockets are so much bigger than before

i look around my kitchen and everything is 

copper & wood

i have huge copper pots that make me salivate as a human

they hang from scalamandre fabric 

from the branch on my ceiling

it's really wonderful in here

it's grounded and feels like life

i mean the one you read about

the one life that fits so efficiently (like copper)

in my fantasy ball, just feels so 

good

warm

connected like abundance

with no guilt or heaviness

feels cozy like all the cashmere and its simple

did i say that already? 

i look at my hands, they are paws too

and nothing is inflamed

every finger is happy 

whistling while they work happy

that happy feeling people have told me is

lazy

unimportant

not doing anything in the world

that is not what's happening 
in my tree

in my kitchen

in my copper pots

feels like homeschooling and fabric napkins

the on-going fireplace
music you love
books you finish

it feels like time is 
normal here

i am happy as a lion in my kitchen

no worries about low oil in the car 

or the million dollars of debt

that doesn't exist here

there is no room for it

it's actually foreign

it's the language of aliens 

to this jungle 

and that could be genius for me

along with those parsnip fries

*15 minute genius exercise from my writing class*

parsnip fries

*gather*

olive oil

garam masala

cinnamon

(add more spices if desire)

good coarse salt

parsnips

big bowl

wood board

good knife

baking sheet

oven on 375 - 400 bake

*rock it*

peel parsnips

cut them like fries

2 - 3 wrist pours of olive oil

some dashes of spices

in your big bowl

massage the parsnips

love love love

add some salt

you can use casserole dish

or baking sheet with parchment paper

throw them on the sheet

put in oven for 20 - 30 minutes

if you feel that they are not crisp enough

you can broil them for a few minutes

do not leave them or they will burn

also - check in on them every 10 minutes

move them around

give them a chance 

to meet everyone on 

the baking sheet

eat and enjoy  
out of the oven

big love beauties

xxxx